Carrot, coriander and parmesan


  • 200g carrot juice
  • 1g gellan
  • Parmesan cheese, grated
  • Coriander seeds
  • Rosemary sprigs
  • Balsamic glaze

Heat the carrot juice and add the gellan, bring to the boil, whisking to incorporate the gellan. Pour into a mould and leave to set.

Melt the Parmesan cheese in a hot non-stick frying pan, remove and cut into strips. Leave to cool until they are crispy.

Cut the carrot jelly into 1cm dice and garnish with crushed coriander seeds, the Parmesan crisps, balsamic glaze and a few sprigs of rosemary.


find ingredients

Texturas Gellan
Price: £33.95
Kalys – Gallan Gum 500g
Price: £37.99
Gellazoon Low 250g
Price: £19.99